AUTHENTIC THAI COCONUT SOUP
This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!
Provided by MIREYZ
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
- Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
- To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI COCONUT CHICKEN SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
- For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
- Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by ElizabethKnicely
Categories Coconut
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemon grass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and simmer until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 240.6, Fat 9.4, SaturatedFat 6.5, Cholesterol 71.6, Sodium 1241.1, Carbohydrate 28.3, Fiber 0.7, Sugar 23.5, Protein 11.5
THAI COCONUT CURRY NOODLE SOUP
Ginger, Thai curry paste, garlic, and jalapeño pack powerful flavor that transforms leftover Thanksgiving turkey into the ideal cold-weather soup. Don't skip out on the toppings-cilantro, scallions, cashews, and a spritz of fresh lime help the East Asian-inspired flavors shine in this complete meal-in-a-bowl.
Provided by Hannah Klinger
Time 30m
Yield Serves 6 (serving size: about 1 cup soup and 1/3 cup noodles)
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions; drain. Rinse with cold water; drain.
- Heat oil in a large Dutch oven over medium. Add shallots, garlic, jalapeño, and ginger; sauté 4 minutes. Stir in curry paste and curry powder; cook 1 minute. Add stock and coconut milk; bring to a simmer.
- Combine 3 tablespoons cold water and cornstarch in a small bowl. Add cornstarch mixture, turkey, snap peas, and salt to pan; bring to a simmer and cook 2 minutes or until thickened.
- Remove jalapeño and ginger; discard. Place about 1/3 cup noodles in each of 6 bowls; top each serving with 1 cup stock mixture. Top servings evenly with cilantro, scallions, cashews, and lime wedges.
Nutrition Facts : Calories 297, Carbohydrate 27 g, Fat 10 g, Fiber 2 g, Protein 27 g, SaturatedFat 4 g, Sodium 710 mg, Sugar 3 g, UnsaturatedFat 6 g
THAI COCONUT SOUP
Provided by Food Network
Number Of Ingredients 0
Steps:
- Saute 3 sliced garlic cloves, 3 tablespoons grated ginger, 1/4 cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a Thai chile in oil. Add 1 sliced raw chicken breast and 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, cilantro and 2 tablespoons fish sauce; simmer 8 minutes.
EASY THAI COCONUT SOUP
Make and share this Easy Thai Coconut Soup recipe from Food.com.
Provided by DrGaellon
Categories Thai
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
- Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
- Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. If using chicken, skip to step 5.
- Add the shrimp; cook until no longer translucent, about 5 minutes. Stir in the rice and lime juice; season with salt; garnish with cilantro.
- For chicken: add chicken to soup along with mushrooms and poach gently 30-40 minutes until cooked through. Stir in the rice and lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 484.4, Fat 21.4, SaturatedFat 16.4, Cholesterol 86.4, Sodium 1042.3, Carbohydrate 53.7, Fiber 4.2, Sugar 9.7, Protein 20.6
LIGHT THAI COCONUT SOUP
You can make one of the world's most exotic soups without having to worry about the calorie content if you follow this recipe.
Provided by Late Night Gourmet
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- If making the stock, combine carrots, garlic, onion, thyme, and water in a large pot and bring to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- If not making the stock, bring pre-made stock to a boil, then lower to a simmer. Add shells and juices reserved from the shrimp. Cover and allow to simmer for at least half an hour. Strain liquids out and set aside.
- Separate seeds, if any, from tamarind paste and discard.
- Heat the oil in a small pan over medium heat. Stir in the ginger, lemon grass, pepper, tamarind paste for 1 minute.
- Slowly pour all but 1 cup of the stock over the mixture, stirring continually.
- Stir in the fish sauce; simmer for 15 minutes.
- Stir in the coconut milk, mushrooms, and cilantro; cook and stir until the mushrooms are soft.
- Add the shrimp; cook until no longer translucent (about 5 minutes).
- Stir in the lime juice and rice vinegar.
- In a separate bowl, stir the cornstarch gradually into the remaining stock. Add gradually to the pot while stirring continuously.
- Stir in the lime juice and rice vinegar.
SPICY THAI COCONUT SOUP (VEGETARIAN)
A vegetarian version of my good friend's recipe. She said it tasted just like the stuff she had back in Thailand, except I've taken out the chicken and fish sauce and replaced it with lentils and soy sauce. Still excellent!
Provided by Chef Kirsten 1
Categories Rice
Time 1h20m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in the pan. Add onion, grated carrot and red pepper. Simmer until onion is nearly translucent.
- Add minced garlic and simmer for one more minute.
- Add already-cooked brown rice, lentils, lemongrass, brown sugar, chili paste and broth.
- Stir and heat for 5 minutes.
- Add can of coconut milk and simmer for 15 minutes.
- Remove lemongrass stalks and enjoy!
Nutrition Facts : Calories 605.2, Fat 12.3, SaturatedFat 9.7, Sodium 54.4, Carbohydrate 108.8, Fiber 9.3, Sugar 39, Protein 17.6
THAI CHICKEN AND COCONUT SOUP (COOKING LIGHT)
Make and share this Thai Chicken and Coconut Soup (Cooking Light) recipe from Food.com.
Provided by HeidiSue
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in a large saucepan.
- Bring to a simmer over medium heat; stir in chicken and coconut milk.
- Cook 3 minutes or until chicken is done
- Sprinkle with cilantro.
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